How's everyone doing???? I've been busy in my garden! The weather has been amazing and my garden is growing beautifully!

This is one of my own creations. My family likes soups different ways. One likes it like this, the other one like that. For this soup I make the base, which you can eat as is. Other family members don't like stuff in it, just the broth with pasta. I like it creamed with chunks of leeks and potatoes still in it. Today I will show you how to make it all three ways.

Ingredients:

3 large leeks

3 medium Russet potatoes

1 stick butter

1/4 c. extra virgin olive oil

3 sprigs fresh Italian parsley

3 Tbs. Salt

1 Tbs black pepper

Few dashes Worcestershire

1 cup whole milk (for the creamed soup)

1 box pasta ( I used either small shells or ditalini) This is for the broth with pasta version

Leeks are very dirty so you must wash them well. Start off by cutting the green end about 4 inches. Cut the root end. Discard both ends. Cut them lenghtwise. Run them under cold water removing as much dirt as possible. Cut them into 1-2 inch pieces. Put in a pot or container and fill with water. Swich around. Let them sit in that water for about 20 minutes.

Meanwhile peel and cube the potatoes. Chop the parsley.

With a spider skimmer remove the leeks from the water and place on a couple of paper towels to drain. Pat dry a bit.

In a 6 Qt. soup pot, melt the butter and add the olive oil. Place the leeks in the pot and sautee for about 10 minutes or until they have softened a bit. Add the potatoes and parsley. Stir. Place pot in kitchen sink and fill 3/4 of the way with cold water. Place back on the stove and add salt, pepper, a few dashes of Worcestershire.

Bring to a boil, stirring once in a while. Cover the pot and lower the temperature to medium low. Cook for about 45 minutes to an hour.

Version ! :

Just ladle into a bowl, grab a spoon and enjoy!

Version 2:

With a wire strainer, strain the broth into another pot.

Bring salted hot water to a boil. Lower heat and cook until tender. Strain water, put pasta back in the pot and pour broth in pasta. Crush a handful of dried parsley in. Serve and enjoy!

Version 3 and my favorite:

In the pot where you cooked the base, with an emerging blender blend everything together, but don’t go all the way, leave some chunks. Add milk and mix. Cook on medium heat for about 5 minutes. Serve and enjoy!